AUTHENTIC CHINESE 5-SPICE PEKING DUCK
An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird.
Provided by Personal Chef Adam
Categories One Dish Meal
Time 5h
Yield 1 whole duck, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- thaw duck overnight in refrigerator.
- remove giblets and trim excess fat from tail area or anywhere hanging.
- pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
- in large wok or pot bring water to a boil.
- add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
- make a slurry with cornstarch (mix with water) then add to boiling mixture.
- dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
- repeat process for another couple of minutes.
- immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
- rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
- after 4-6 hours, rub duck with 5-spice powder to taste.
- heat oven to 375 degrees.
- place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
- roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
- check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
- remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.
Nutrition Facts : Calories 3876.2, Fat 357.3, SaturatedFat 120, Cholesterol 690.1, Sodium 2615.5, Carbohydrate 41.1, Fiber 0.5, Sugar 26.6, Protein 108.4
ALMOND ROASTED DUCK WITH CHINESE SPICES
This simple preparation has many of the complex spices of a classically prepared Chinese duck, but it takes little preparation or special skills.
Provided by DVG2000
Categories Duck
Time 2h10m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Pat the duck dry and prick all over with a fork.
- Insert the garlic and orange wedges into the cavity of the duck.
- In a small bowl, combine the almond syrup, soy sauce, and 5-spice powder.
- Rub or brush the almond mixture onto the duck. Sprinkle the duck with salt and pepper and place the duck on a rack, breast side down, in a roasting pan.
- Roast the duck, breast side down, in a preheated oven for 40 minutes, then turn the duck, breast side up, and continue to roast for 1 hour.
- The skin should be dark and crispy.
- Remove from the oven and let rest for 5 minutes.
- Serve the duck breast and legs whole for an elegant entree, or chop up the duck into bite-sized pieces and serve with spicy chutney as an appetizer.
SWEET AND SPICY CHINESE FIVE SPICE ROASTED ALMONDS
Make and share this Sweet and Spicy Chinese Five Spice Roasted Almonds recipe from Food.com.
Provided by Greeny4444
Categories Nuts
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, toss the almonds with the olive oil.
- Spread almonds out on a sheet pan in a single layer. (Keep the mixing bowl handy - you will need it again.)
- While oven heats, mix the spices, salt, and sugar in a small bowl; set aside.
- Bake almonds for 10 minutes.
- Remove pan from oven and carefully pour the hot almonds back into the mixing bowl.
- Sprinkle spices over the nuts and toss well with a spoon.
- Pour the seasoned almonds back onto the sheet pan and return to the oven for 5 minutes.
- Remove from oven and let nuts cool completely on pan.
- Store cooled nuts in a covered container.
ROAST FIVE-SPICE DUCK WITH HONEYED-MANGO CHUTNEY SAUCE
Provided by Duy Pham
Categories Duck Ginger Poultry Roast Dinner Mango Spice Fall Anniversary Honey Anise Party Soy Sauce Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Bring first 10 ingredients to boil in large pot; boil 30 minutes. Remove from heat. Stir in 6 cups cold water. Cool completely. Add ducks to brine, immersing entirely. Cover and refrigerate at least 8 hours and up to 18 hours.
- Preheat oven to 425°F. Place rack in roasting pan. Remove ducks from brine and drain well. Pat dry with paper towels. Place ducks on rack in pan. Roast ducks 45 minutes. Remove excess fat from pan with baster. Continue roasting until instant-read thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Let rest 30 minutes.
- Cut each duck in half and transfer each half to plate. Spoon Honeyed-Mango Chutney Sauce alongside and serve.
- *Available at Asian markets and specialty foods stores, and in the spice section of some supermarkets.
HONEY SPICED DUCK
We love duck as a treat when it's just the 2 of us and it goes really well with this Chinese style marinade. Prep time doesn't include marinading.
Provided by JustJanS
Categories Duck Breasts
Time 42m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Score the duck breast skin in a criss-cross fashion.
- Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
- Coat the duck in this marinade in a shallow bowl.
- Cover and leave for 1 hour or overnight.
- Set the oven to fairly hot, 200c/400f.
- Put the duck on a rack in a roasting tin, reserving the marinade.
- Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
- Put the marinade and 40mls of the roasting juices in a small pan.
- Add the spring onions and bring to the boil.
- Simmer gently for 2 minutes.
- I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.
CHINESE-STYLE MOCK DUCK WITH NOODLES
No claims to authenticity with this recipe. I was super intrigued by the can of "duck" at the Chinese grocery and I made up a recipe to use it. The thick, tangy sauce goes well with the "meaty" duck substitute and eggplant. If you can't find the vegetarian duck at your grocery store, I'd substitute seitan since that appears to be the main ingredient in the vegetarian duck. Also, be warned that the recipe is kind of salty. If you prefer less-salty foods you could use less soy sauce (still adding water to make 3/4 cup) and be sure to rinse the "duck" extra well.
Provided by sprout 13
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Prepare noodles according to package directions. (Note: My udon had fairly elaborate directions involving: three boilings, the addition of cold water, a 5 minute "rest" after boiling, and a final rinse in cold water. Though this seemed overly fussy, I followed the directions exactly and was rewarded with the best home-cooked dry noodles/pasta I've ever eaten. So follow the directions for best results :-).).
- Rinse "duck" thoroughly. Dry with a paper towel and slice into bite-size pieces.
- Heat oil and black beans (smashed slightly) in a large pan on medium-high heat. Add the eggplant, zucchini, and "duck". Stir-fry for about three minutes, until vegetables start to soften.
- Add ginger, garlic, scallions, and chili flakes. Continue to stir-fry until the vegetables are cooked.
- Meanwhile combine sauce ingredients in a 2 c measuring cup, adding enough water to make a total of 3/4 cups sauce. Stir very well to incorporate cornstarch.
- Add sauce mixture to stir fry, reduce heat to medium and cook for about 3 minutes until it bubbles and thickens.
- Add cooked noodles to the pan and stir to combine. Serve hot.
Nutrition Facts : Calories 364.6, Fat 8, SaturatedFat 1.4, Cholesterol 47.9, Sodium 1977.9, Carbohydrate 61.6, Fiber 8.8, Sugar 9.5, Protein 14.5
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